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Everclear is probably the closest readily available substitute for the brandies used to fortified traditional wines in the Old World. While technically brandies, in that they are distilled from fermented grapes rather than grain, these spirits are so high in alcohol - 80-95% - that they are not...

Wade, for the darker wines, I've been diluting them with a known quantity of water (usually 1:1), then doing the appropriate calculations after testing the acid. Is there a downside to doing this that I've overlooked?

Pelican, Many thanks for the tips. This is the sort of info that doesn't seem to make it into the wine making books.

Tepe, thanks for the reply. I'll plan to pull the pulp out then. (Thanks also to whichever administrator fixed my username. )

Greetings, all. I'm about to start a peach wine and expect to have some pomace left over from it soon. Since the Niagara/Peach concentrate from Welch's receives such rave reviews, and since I've had no luck finding it locally (the Niagara/Raspberry is sold in almost every store I've visited), I...

Greetings, all. I was going to post this in a new thread, but a browser glitch ate my post (or I fat-fingered something, which is possible, since that's how I ended up with the username of jpsp instead of jsps). My question probably goes better here anyway. I did a lot of searching and reading...